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Copycat Mary O's Scones

from Food52

Ingredients

  • 4 cups (480g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 3/4 cup (170g) unsalted butter, cold and cut into cubes
  • 1 cup raisins
  • 2/3 cup buttermilk (or milk plus 1/2 tsp lemon juice)
  • 2/3 cup heavy cream, plus more for egg wash
  • 1 egg yolk
  • Strawberry jam, softened butter, and flakey sea salt, to serve

Directions

Preheat oven to: 375 degrees (F)

From the Food52 link: Place a rack in the center of the oven and preheat. Generously grease a 12-cup muffin tin.

In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

Add the cold, cubed butter and press it into the flour with your fingers until the mixture looks like coarse sand, with no large butter clumps left. Work quickly so the butter stays cold.

Stir in the raisins, then drizzle in the buttermilk and cream.

Gently scoop the dough into the muffin tin, dividing it evenly between the 12 cups.

Whisk the egg yolk with 2 tbsp heavy cream and brush over each scone.

Bake until golden brown and a toothpick inserted into the center comes out mostly clean, 22-25 minutes.


My Notes

You can do this all in one bowl. Use a muffin tin (as recommended) for extra height. I use silicon muffin inserts because cleaning a muffin tin is nobody's idea of a good time.and stability. I've also had good luck baking these free-form (scored into triangles, like Nanny's) at 375 for 10-15 minutes or a little longer until the tops are nicely browned.

Tags

Baking

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Copycat Mary O's Scones